Saturday 15 February 2014

Quinoa & Prawn Salad

Raw Quinoa Grains

In a saucepan, bring all of the ingredients to a boil. 
2 cups of quinoa. 
4 cups of chicken or vegetable broth, adding salt to taste. 
Bring this to a rapid boil, allowing the liquid to evaporate until the grain is visible. 

Cover, reduce to a simmer, and leave for 30 minutes to steam. Quinoa is a grain and may need 5 minutes extra, but not less. 

Fluff it up with a fork while warm and place it in a large bowl. 

Toss in a mixture; 
1 diced cucumber
1 ripe avocado, diced
1 red pepper, diced
sprinkled with salt and a squeeze of lemon.

2 cups of sautéed Moroccan prawns. 
Click on for the recipe and more. 
This link is also available on my e-cookbook page on this blog. 

Sprinkle this with sumac powder or lemon zest and finely chopped coriander or parsley and serve warm. 


Soaking them overnight before cooking takes away the tad of bitterness the outer shell of this ancient grain can sometimes have. If you do not have the time, soak them for a few hours and drain. 

Chopped black or green olives can be added. 

A handful of cherry tomatoes, finely chopped parsley or coriander leaves, crunchy celery, or even finely chopped kale leaves can be substituted.

My published cookbooks are now available on Amazon 

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